Homemade Rolls With Cinnamon Honey Butter

Homemade Rolls With Cinnamon Honey Butter

The aroma of freshly baked dinner rolls whets the appetite and is satisfied slathered with the cinnamon honey butter.  One is never enough!  Made quickly and so easy!
Ingredients;
Rolls
1 1/2 cups whole milk
4 cups all-purpose flour, divided
2 envelopes (about 4 1/2 teaspoons) instant rapid-rise yeast
1/4 cup granulated sugar
2 large eggs, divided
1 teaspoon kosher salt
2 tablespoons salted butter, softened
Cinnamon Honey Butter
1/2 cup butter, softened
1/4 cup confectioners' sugar
1 tablespoon honey
1 1/2 teaspoons Ground Cinnamon
1/2 teaspoon Vanilla Extract

Directions:
Heat milk until very warm, but not simmering (about 100°F to 105°F on an instant read thermometer). Turn off heat.

Place 3 cups of the flour, yeast, sugar, 1 of the eggs, and salt in bowl of a stand mixer fitted with dough hook attachment. Add warm milk to the flour mixture. Knead on medium speed 2 minutes, scraping down sides of bowl as needed. Add remaining flour, 1/2 cup at a time, kneading 2 minutes after each addition. Add butter, kneading just until dough is soft and pillowy and begins to pull away from sides of bowl.

Tip: If the dough seems too wet, you may need more flour. Add additional flour in 1/4 cup increments until the dough has pulled away from the sides of the bowl while kneading.

Cover bowl with plastic wrap. Let rest 30 minutes or until doubled in size. Remove plastic wrap. Press down center of dough to deflate, then gently fold in edges of dough to form a ball.

Spray 13x9-inch baking dish with no stick cooking spray. Divide dough into 15 equal portions and shape into balls. Arrange evenly in prepared baking dish. Cover with plastic wrap. Let rest 30 minutes, or until doubled in size.

Meanwhile, for the Cinnamon Honey Butter, mix all ingredients in small bowl until well blended and smooth. Set aside or refrigerate until ready to serve.

Preheat oven to 375°F. Beat remaining egg in small bowl. Brush tops of rolls with egg wash. Bake 16 to 18 minutes, or until golden brown. Remove from oven and brush warm rolls with melted butter. Serve with Cinnamon Honey Butter.

800017 Searches

 800,017 Searches

Today the counter for my recipe or journal posts searches reached 800,017 which I never could have imagined.  I began the blog to post favorites of our children from their days when they were younger living at home.  Those posts were called Flash Back Friday.  My continued interest in food and recipes escalated.  I posted recipes and journaled photos of family event which for privacy and security I no longer do.

You may have read how the blog began.  If not I will share again.  It was the eve of Mothers Day 2007.  Our youngest daughter came to visit both her sister and of course me.  I brought an appetizer and a bottle of Chardonnay wine to my daughter's home.  The Camembert Cheese with Mushroom Ragu recipe and the wine was as far as we got with dinner plans that evening.  

Our youngest daughter suggested I should have a food blog and call it "Dine With Donna".  Almost nineteen years later I have a following which today marked 800,017 searches. 

If you are one of my regular followers, thank you for your following!

 

Farmers Quiche

Farmers Quiche

"A great quiche with an unusual but healthy crust that doesn't dominate the flavor, but enhances the flavor of the cheese."
Ingredients:
Crust
1 cup brown long grain rice
1 tablespoon butter
1 teaspoon salt
1 egg
1⁄4 cup unsalted butter, melted
Filling:
1⁄2 lb bacon, cooked crisp
3 large eggs
1⁄2cup buttermilk
1⁄2cup heavy cream
1⁄2cup zucchini, very finely chopped
1⁄4cup frozen sweet peas, thawed
1 tablespoon chopped fresh sage
1⁄2teaspoon salt
1⁄4teaspoon pepper
1 tablespoon unsalted butter
1 cup grated gruyere or 1 cup Swiss cheese

Directions:

Place rice in a saucepan along with 1 tablespoon butter, 2 cups water, and 1 teaspoon salt.

Bring mixture to a boil, then cover pan, lower heat, and simmer for 40 minutes (do not lift lid during this time) or until rice is tender.

Allow rice to sit off heat, covered, for 5-10 minutes more.

Take 2 cups of the cooked rice and place in a mixing bowl along with 1 egg and 1/4 cup melted butter, mixing well (may use leftover rice for another use).

Preheat oven to 350°F.

Take mixed rice and press evenly in the bottom and sides of a 9-inch glass pie pan.

Blind bake rice crust for 15 minutes at 350F and then remove from oven until filling (the rice should feel a little dry and not excessively tacky).

In a small mixing bowl, blend together lightly 3 eggs, the buttermilk, heavy cream, chopped sage, salt, and pepper.

Place crumbled bacon in the bottom of the rice crust.

Top bacon with chopped zucchini, and then the peas, making sure filling is spread evenly.

Pour egg mixture over the top of the vegetables and bacon.
Sprinkle with grated cheese.

Dot with little pieces of butter.

Bake at 350F for 30-35 minutes or until top is domed, golden brown, and a thin knife can be removed cleanly from the center of the quiche.

Allow to stand 30 minutes before slicing and serving.

Pork Chops With Peas, Radishes, and Mint

Pork Chops With Peas, Radishes and Mint

With its combination of peas, radishes, and mint, this dish encapsulates the flavors of spring. The pork chops are bathed in a sizzling spice butter and nestled among vegetables, which soak up the rich juices. Excerpted from her latest book. Melissa Clark’s philosophy of ease and enjoyment in the kitchen, and that means that you should swap in whatever vegetables you prefer when making these pork chops. She suggests broccoli, spinach, and new potatoes as options.
Ingredients:
4 garlic cloves, minced or finely grated (about 1 1/2 tablespoons)
2 1/4 teaspoons kosher salt, divided
2 teaspoons aromatic spice blend (such as baharat) or garam masala
1/4 teaspoon black pepper, plus more to taste
4 (1 1/4-inch-thick) bone-in, center-cut pork chops (about 12 ounces each)
3 tablespoons unsalted butter, divided
1 large (1 1/2-ounce) shallot, thinly sliced (about 1/2 cup)
2 cups fresh or unthawed frozen English peas (from 1 [10-ounce] package)
1 cup thinly sliced radishes (about 4 ounces)
1/4 cup water
Cooked couscous (optional)
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro, flat-leaf parsley, or additional mint
1 teaspoon grated lemon zest (from 1 lemon)
Flaky sea salt

Directions:

1.  Preheat oven to 400°F. Stir together garlic, 2 teaspoons kosher salt, spice blend, and black pepper. Rub mixture all over pork chops; let stand 10 minutes.

   Melt 2 tablespoons butter over medium-high in a large ovenproof skillet. Add pork chops, and sear, undisturbed, until dark golden brown on bottoms, 4 to 5 minutes. Flip pork chops, and sear, undisturbed, until dark golden brown on other side, 4 to 5 minutes. Transfer pork chops to a plate.

   Reduce heat under skillet to medium, and add remaining 1 tablespoon butter. Stir in shallot, and cook until lightly golden, 2 to 3 minutes. Add peas, radishes, remaining 1/4 teaspoon salt, and additional pepper to taste, stirring to coat with skillet juices. Stir in 1/4 cup water, scraping up any browned bits from bottom of skillet using a wooden spoon.

   Nestle pork chops in pea mixture in skillet; and transfer to preheated oven. Roast until a thermometer inserted in thickest portion of pork chops registers 135°F, 10 to 15 minutes. Remove from oven, and let rest 10 minutes. (Temperature will continue to rise to 140°F.)

   Serve pork chops with couscous, if using. Sprinkle evenly with herbs and lemon zest, and garnish with flaky sea salt.  Serves 4

Tamale Style Pie With Smokey & Spicy Pulled Pork

Tamale Style Pie With Smoky & Spicy Pulled Pork

This hearty casserole features rich, slow-cooked pork infused with a complex blend of smoky, fruity and spicy chilies. Baked under a tender, cornbread crust, it’s a deeply satisfying meal. Serve it with a fresh, tangy slaw to balance the bold flavors.
Ingredients:

2 medium size dried ancho chilies stemmed, seeded,
3 small to medium-size dried guajillo chilies, stemmed, seeded
4 lbs (1.81 kg) bone-in pork butt roast, cut into 3 large steaks around
bone
Fine sea salt and freshly ground pepper to taste
1 tbsp (15 mL) canola oil, plus more for greasing pan
1 can (796 mL) diced tomatoes
1 medium-size yellow onion, cut into chunks
4 large cloves garlic, peeled, roughly chopped
1 tbsp (15 mL) cumin
2 chipotle peppers in adobo
1 tbsp (15 mL) packed light brown sugar
1 cup (250 mL) unsalted chicken broth, plus more as needed
2 green peppers, halved lengthwise, stemmed, seeded
2 cups fresh corn
1 bunch green onions, thinly sliced
Chopped cilantro, sour cream, pickled onions, and sliced avocado for serving

Cornbread Topping
1 1/2 cups (375 mL) all-purpose flour
3/4 cup (175 mL) cornmeal
1/2 cup (125 mL) sugar
1 tbsp (15 mL) baking powder
3/4 tsp (4 mL) salt
1 1/2 cups (375 mL) shredded extra sharp cheddar
1 cup (250 mL) 2% milk
1/2 cup (125 mL) canola oil
2 large eggs
1/4 cup (60 mL) butter, melted, slightly cooled
Directions:
Season pork steaks generously with salt and pepper. Using same Dutch
oven, add 1 tbsp (15 mL) canola oil and heat over medium-high heat.
Working in two batches, if necessary, sear pork until deeply browned,
about 4 minutes per side. Transfer to a large plate.Preheat oven to
325°F (163°C).

Drain chilies and place in a blender with tomatoes, onion, garlic,
cumin, chipotle, brown sugar and chicken broth. Blend until smooth. Season generously with salt.

Return pork to Dutch oven and pour chili sauce overtop—pork
should be mostly submerged; add a splash more broth, if necessary.

Bring to a simmer over medium heat, then cover and transfer to oven. Bake until pork is fall-apart tender, 2 1/2 to 3 hours.

Remove pork from oven. Transfer meat to a large baking pan. Using
tongs or two forks, shred meat, discarding bone, extra fat and
cartilage. Stir meat back into sauce.

Meanwhile, set oven to broil. Place peppers on a foil-lined sheet pan,
cut sides down. Flatten with palm of hand. Broil in top third of oven
until nicely charred, about 4 minutes. Flip and broil for another 3 to 4
minutes. Transfer to a cutting board and cut into small dice. Add
peppers to pot with pork along with green onions and corn. Stir to
combine. Taste and adjust seasoning.

Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm)
casserole dish.Add enough pork mixture until it’s three quarters full,
saving rest (covered and refrigerated) for another use.

For the cornbread topping, whisk flour, cornmeal, sugar, baking
powder and salt in a large mixing bowl until combined. Stir in cheese 

to distribute evenly. Set aside.

In a medium-size mixing bowl, whisk milk, oil, eggs and butter. Pour
wet ingredients into dry and mix gently with a silicone spatula until

just combined- Do Not Overmix.

Top pork with spoonfuls of batter and spread evenly. Bake until lightlygolden and a toothpick inserted in middle of cornbread comes out clean, 45 to 55 minutes. (If edges are getting too dark and cornbread isn’t done, cover perimeter with foil.)

Cool 15 minutes, then spoon onto plates and serve with garnishes, if
using. Serves 8

Peasant Bread

Peasant Bread

Enjoy fresh bread made quickly with a recipe that can be divided  to keep one on hand and one in the freezer.  Stimulate appetites with "fresh baked bread aroma" in your home at mealtime.

Ingredients
4 cups (482g) All-Purpose Flour
2 teaspoons kosher salt or 1 1/2 teaspoons table salt
2 teaspoons sugar
2 1/4 teaspoons active dry or instant yeast
2 cups (454g) lukewarm water
Softened unsalted butter, for greasing the baking dishes

Directions:
In a large bowl, whisk together the flour, salt, sugar, and yeast. Add the water and mix until the water is absorbed and the dough comes together in a sticky ball.

Cover the bowl and set aside in a warm spot to rise for 1 to 1 1/ 2 hours, until the dough has doubled in bulk.

Place a rack in the lower third of the oven and preheat it to 425°F. Use the butter to generously grease two 1-quart oven-safe bowls or a 3-quart casserole dish (for one large loaf).

Use two forks to deflate the dough by releasing it from the side of the bowl and pulling it toward the center. Rotate the bowl as you deflate, turning the mass into a rough ball. To make a single large loaf, pick up the mixing bowl, turn it over, and plop the dough into the larger casserole dish.

To make two small loaves, use your forks to separate the dough down the center, dividing it into two equal pieces. Use the forks to lift each half of the dough into the prepared bowls. If the dough is wet and hard to handle, try lightly greasing your hands and transfer each half to a bowl by hand.

Don't cover the dough. Let it rise on the countertop in a warm spot for 10 to 20 minutes, until the top of the dough just crests the rims of the small bowls, or is almost doubled in the larger casserole dish.

Bake the bread for 15 minutes. Reduce the heat to 375°F and bake for 17 to 20 minutes more for smaller loaves, or 25 to 30 minutes more for a single large loaf. When golden brown all over, remove from the oven and turn the bread out onto a cooling rack.

Store, well wrapped, at room temperature for several days; freeze for longer storage.

Best Vegetarian Chili

                                                 

                                     Best Vegetarian Chili

This recipe is the product of experiments, a hearty mix of both beans and bulgur (or quinoa), a heap of vegetables, spices, and umami-rich pantry staples. It has nice spice and smoke, thanks to chipotles in adobo sauce, cumin, and chili powder. It yields a good amount — about 6 quarts — and it freezes well. I find it deeply comforting, and I hope you will, too.  "Alexandra Stafford"            

Here are the details:Vegetarian Chili: Key IngredientsPinto Beans: As you may know, I can be a little particular about cooking beans from scratch. With chili, however, I don’t fuss so much — the beans need not be cooked perfectly. Here, dried un-soaked pinto beans go right into my Instant Pot with six cups of water for 40 minutes at high pressure followed by a quick release. The beans emerge cooked, but firm, and they soften up perfectly as they simmer with the other chili ingredients. Canned, rinsed pinto beans will, of course, work here as well.Bulgur or Quinoa: Inspired by a favorite old vegetarian chili recipe in The Frog Commissary Cookbook, I’ve added bulgur here, which, in addition to the beans, provides texture and substance. It doesn’t taste “meaty” but it adds a meatiness. Duru extra-coarse bulgur is my favorite brand. It makes excellent tabbouleh. That said, if you can’t find extra-coarse bulgur, quinoa works beautifully in its place. Chili powder and cumin: Chili powder and cumin, two classic chili spices, provide heat and smoke respectively. I like to use a mix of chipotle chili powder and traditional chili powder. Chipotle chili powder is very spicy, but it's got great flavor.Chipotles in adobo. Chipotles in adobo sauce are are dried, smoked jalapeños. I love their intense smoky, fiery flavor. As with the chipotle chili powder, you can tailor the amount to include depending on your heat tolerance.Vegetables: Here I’ve used nearly 4 quarts of chopped vegetables, a mix of onions, bell peppers, and mushrooms. You can use whatever vegetables you like, just go big — a heap is key!Tomato paste: Just as it does with soups and sauces, tomato paste adds depth of flavor (umami!) to chili.Vinegar: A hefty splash of vinegar in soups, stews, and the like is never a bad idea, and chili is no exception. Colavita white balsamic is what I use for nearly everything, but any white vinegar you have on hand will work.Here’s the play-by-play: Gather your ingredients:This is the bulgur I love: Duru extra-coarse bulgur. Quinoa works beautifully in its place. I like the red quinoa. Cook your beans (or open a few cans): In the Instant Pot: 40 minutes, high pressure, quick release.While the beans cook, chop the onions.Then sauté them in olive oil.While they cook, chop the peppers, then add them to the pot.While they cook, chop the mushrooms.Then add them to the pot with the onions and peppers.Meanwhile, mince up some garlic, and add it to the pot.Meanwhile, chop up some chipotles in adobo sauce, and open up a few more cans.Add tomato paste and spices to the pot of vegetables and cook for about a minute.Add the bulgur, chipotles, and crushed tomatoes.Add the beans.Add water and bring to a simmer.Simmer for about 45 minutes.Top with scallions, grated cheese, and sour cream if you wish.Have you stocked up on quart containers?? Soup season is around the corner. These are my favorite containers for storing, freezing, and gifting soups, stocks, stews, etc.Want to Save This Recipe?Enter your email below, and we’ll send the link straight to your inbox!SUBSCRIBE I agree to receive emails from Alexandra's Kitchen!The Best Vegetarian Chili5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 13 reviewsauthor: 
Alexandra Stafford 
total time: 1 hour 20 minutes.  5 to 6 quarts.  
Notes:Make it ahead: As with soup, chili tastes even better on day two, so don’t be afraid to make it ahead of time.Beans: I love pinto beans for chili. I’ve included instructions for cooking the beans in the Instant Pot below. If you don’t have a pressure cooker, you can simply simmer the beans stovetop in plenty of water until they are cooked — this could take 45 minutes to an hour depending on how fresh your beans are. If you want to soak them overnight, here is my preferred method.Chili powder: Chili powders vary dramatically in spiciness from brand to brand. I like using 1 tablespoon chipotle chili powder and 2 tablespoons traditional chili powder (both McCormick’s brand) — this mix gives the chili a nice kick. If you are sensitive to heat, I would tone this back. If you don’t feel like searching for chipotle chili powder, use 3 tablespoons (or less) of traditional chili powder.Bulgur or quinoa: This is my favorite bulgur: Duru extra-coarse bulgur. It has the nicest texture — it’s worth seeking out not only for chili but also for tabbouleh. If you can’t find it, quinoaworks beautifully in its place.Chipotles in adobo: If you are sensitive to heat, use one small chipotle to start. You can add more at the end, if you want the chili to be spicier. Also: if you know you are very sensitive to heat, simply omit.

INGREDIENTS
FOR THE CHILI:1 pound dried pinto beans, see notes above, or three 15-oz cans pinto beans1/4 cup olive oil2 onions, diced to yield about 4 cupskosher salt to taste2 to 4 large bell peppers1.25 lbs. crimini mushrooms4 cloves garlic1/4 cup tomato paste1 tablespoon chipotle chili powder + 2 tablespoons traditional chili powder, see notes above1 tablespoon cumin1 cup bulgur or quinoa, see notes above1 28-oz can crushed tomatoes1 to 2 chipotles in adobo, minced, + 1 tablespoon of the adobo sauce1/4 cup white balsamic vinegarFOR SERVING:grated cheddar or Monterey Jack cheesesliced scallionssour creamDirections:If you are using dried beans and have an Instant Pot, place them in the inner pot. Cover with 6 cups water. Set the IP to high pressure, 40 minutes. After 40 minutes, quick release the valve, remove the inner pot, and set aside. (If you don’t have an IP, see notes above.) If you are using canned beans, drain and rinse the beans. Set aside.In a large pot (7 quarts at least), heat the oil over high heat. Add the onions and a pinch of salt. Cover the pot, im

The Best Vegetarian Chili
Recipe of Alexandra Stafford
Make it ahead: As with soup, chili tastes even better on day two, so don’t be afraid to make it ahead of time.

Beans: I love pinto beans for chili. I’ve included instructions for cooking the beans in the Instant Pot below. If you don’t have a pressure cooker, you can simply simmer the beans stovetop in plenty of water until they are cooked — this could take 45 minutes to an hour depending on how fresh your beans are. If you want to soak them overnight, here is my preferred method.

Chili powder: Chili powders vary dramatically in spiciness from brand to brand. I like using 1 tablespoon chipotle chili powder and 2 tablespoons traditional chili powder (both McCormick’s brand) — this mix gives the chili a nice kick. If you are sensitive to heat, I would tone this back. If you don’t feel like searching for chipotle chili powder, use 3 tablespoons (or less) of traditional chili powder.

Bulgur or quinoa: This is my favorite bulgur: Duru extra-coarse bulgur. It has the nicest texture — it’s worth seeking out not only for chili but also for tabbouleh. If you can’t find it, quinoa works beautifully in its place.

Chipotles in adobo: If you are sensitive to heat, use one small chipotle to start. You can add more at the end, if you want the chili to be spicier. Also: if you know you are very sensitive to heat, simply omit.                                                                                      

Ingredients:

For the chili:

1 pound dried pinto beans, see notes above, or three 15-oz cans pinto beans 

 1/4 cup olive oil 

 2 onions, diced to yield about 4 cup
kosher salt to taste
2 to 4 large bell peppers
1.25 lbs. crimini mushrooms

4 cloves garlic
1/4 cup tomato paste
1 tablespoon chipotle chili powder + 2 tablespoons traditional chili powder, see notes above
1 tablespoon cumin
1 cup bulgur or quinoa, see notes above
1 28-oz can crushed tomatoes
1 to 2 chipotles in adobo, minced, + 1 tablespoon of the adobo sauce
1/4 cup white balsamic vinegar
For Serving:
Grated cheddar or Monterey Jack cheese, Sliced scallions,

Sour cream

Directions:

 If you are using dried beans and have an Instant Pot, place them in the inner pot. Cover with 6 cups water. Set the IP to high pressure, 40 minutes. After 40 minutes, quick release the valve, remove the inner pot, and set aside. (If you don’t have an IP, see notes above.) If you are using canned beans, drain and rinse the beans. Set aside. 

                                                                                                      In a large pot (7 quarts at least), heat the oil over high heat.   Add the onions and a pinch of salt. 

Cover the pot, immediately turn heat to low, and let cook for about 5 minutes. 

While the onions cook, stem and seed the peppers. Dice the peppers (you should have 4 to 5 cups), then add to the pot with the onions. 

Season with a pinch of salt. Stir. Return the lid. 

Meanwhile, roughly chop the mushrooms (you should have about 8 cups), then add to the pot with the onions and peppers. Season with a pinch of salt, stir, then cover the pot. 

Mince the garlic, then add to the pot with the vegetables. Stir to combine. Leave the cover off the pot from  here on out.

Raise the heat to medium. Add the tomato paste and stir. Add the spices and cook for 1 minute. Add the bulgur or quinoa, crushed tomatoes, minced chipotles plus tablespoon of adobo sauce. Drain the beans — it’s OK if some of the liquid remains — and add to the pot. Add 4 to 6 cups of water (if your pot is getting very full, start with 4 cups; then add the remaining 2 as needed while it simmers). Add the vinegar.

Bring to a simmer over low heat and let it cook slowly, stirring often to scrape the bottom of the pot for 45 minutes to an hour or until the liquid has reduced slightly, the bulgur or quinoa is cooked, and everything tastes good and smoky and spicy. Taste. Add salt and or more vinegar if necessary. I often add a teaspoon (or two) of kosher salt, and I often add another tablespoon or two of vinegar, too. Just keep tasting and adjust as needed to taste.

Serve, passing cheese, scallions, and sour cream on the side. onions and a pinch of salt.    Makes 5 or 6 quarts.  

Weekday Cassoulet

                                            

Weekday Cassoulet

A cassoulet formerly took days of preparation.  This recipe is quick to prepare resulting in a tasty dish.  Serves 4.

Ingredients

4 Tablespoons EVOO, divided

1 onion, chopped 

4 sweet Italian sausages, about 1 pound total 

1 stalk celery, thinly sliced

2 garlic cloves, smashed and chopped

Kosher salt

Freshly ground black pepper

Two (15.5-ounce) cans cannellini or white northern beans (undrained)

1 cup water

1 teaspoon white wine vinegar

1 cup panko, coarse fresh bread crumbs, or cracker crumbs

1/3 cup chopped fresh parsley

Directions:

Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Prick sausages all over with the tip of a knife. Add the sausages to the skillet and cook, turning occasionally, until brown all over, 5 to 7 minutes. Transfer to a cutting board.

Add onion, celery, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add beans and their liquid, the water, and season with salt and pepper. Bring to a simmer. Slice sausages and return to the skillet. Stir in the vinegar and remove from heat.

Preheat broiler with rack in the top position. In a small bowl, stir panko, parsley, and remaining 2 tablespoons olive oil. Season the bread crumbs with a little salt and pepper and scatter over beans and sausage. Transfer the skillet to the oven and broil (watch carefully! Broilers vary like crazy) until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.

Poultry Brine

My Go-to Poultry Brine. 

2 cups water
6 oz. Lager Beer.
2 tbsp. kosher salt.
2 tbsp. minced garlic.
2 tbsp. sugar.
Mix in a ziplock bag, add poultry, brine in the fridge for a least 2 hours, more for thicker meats.
You may have to adjust the amount by weight for a whole turkey.

Sunrise Lentil Soup With Lemon And Dill

Sunrise Lentil Soup With Lemon And Dill

From the Rancho Gordo Kitchen an easy recipe to kick off your New Year with good luck and good taste from The Rancho Gordo Kitchen

Ingredients 2 tablespoons extra-virgin olive oil, plus more for serving 1/2 of a white or yellow onion, chopped 2 garlic cloves, minced 1 celery stalk, sliced 1 large carrot, diced 1 teaspoon cumin seeds 1/2 pound uncooked Rancho Gordo Sunrise Lentils, picked over and rinsed 2 to 3 tablespoons fresh lemon juice 1 teaspoon kosher salt, or to taste Freshly ground black pepper Freshly grated lemon zest from 1 lemon Chopped fresh dill for serving Crumbled feta cheese for serving (optional) Directions In a large soup pot, heat the olive oil over medium-low heat. Add the onion, garlic, celery, carrot, and cumin, and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Add 5 cups water and the lentils to the pot. Increase the heat to high, cover, and bring to a boil. Uncover, reduce the heat, and simmer, stirring occasionally, until the lentils are tender, 45 minutes. Some will fall apart during cooking. Stir in 2 tablespoons lemon juice and season with salt, pepper, and more lemon juice to taste. Serve hot, drizzled with olive oil and sprinkled with lemon zest, dill, and feta (if using).

                                                       

     Smashed Potatoes With 

                                        Bacon And Appenzeller
Crispy smashed potatoes go from being a side to a starter with the help of smoky braised bacon and robust Alpine cheese—it’s like a mash-up of Swiss raclette and a loaded baked potato. Be careful when buying potatoes as some of the bagged mini potatoes are too small for this dish. Save the bacon braising liquid to use in coq au vin or mushroom risotto.

Ingredients
Braised Bacon
1 lb (455 g) piece slab bacon
1 small onion, thinly sliced
1 bay leaf
1 cup (250 mL) dry, fruity red wine
1 cup (250 mL) unsalted chicken stock
Potato Bites
24 mini potatoes, about 1 1/2 inches (4 cm) diameter, 1 3/4 lbs (795 g) total
2 bushy sprigs thyme
1 bay leaf
Salt to taste
Canola oil for brushing potatoes and cooking bacon
5 oz (140 g) Appenzeller or Gruyère cheese, sliced thin and cut into 1 1/4-inch (3-cm) squares
Sour cream and finely sliced chives to garnish
Directions: 
For the bacon, remove rind from bacon and freeze it for another use. Cut bacon into 1/2‑inch- (1-cm-) thick slices. Place in a skillet that will fit them snugly—10-inch (25-cm) should be perfect. Top with onions and bay leaf. Pour in wine and stock. Place over medium-high heat. When it comes to a boil, cover and reduce heat to maintain a very gentle simmer. Cook, flipping at halfway point, until fork-tender, about 1 1/4 hours. Remove pan from heat and cool for 20 minutes.

Carefully transfer bacon to a plate and cool completely. Pat dry with paper towel, transfer to an airtight container and refrigerate up to 5 days. Strain cooking liquid, discarding solids. Transfer to an airtight container and freeze up to 6 months for use in soups or future braises.

Place potatoes, thyme and bay leaf in a medium-size pot and pour in enough water to cover by 2 inches (5 cm). Place pot over high heat. When it comes to a boil, season generously with salt and reduce heat a few notches to maintain a light boil. After 5 minutes, remove thyme with tongs and discard. Cook, stirring occasionally, until a paring knife inserted in centre of largest potatoes meets with just a little resistance, 14 to 16 minutes total. Drain and discard bay leaf.

Place rack in upper third of oven, 6 inches (15 cm) from broiler. Preheat to 450°F (232°C).

Brush a large, heavy-duty, nonstick baking sheet generously with oil. Arrange potatoes evenly on sheet. Using bottom of a mug, lightly crush potatoes until roughly 1/2 inch (1 cm) thick. Brush potatoes generously with oil and season lightly with salt. Bake in upper third until lightly brown and crispy, 20 to 25 minutes.

While potatoes are roasting, cut bacon crosswise in 24 1-inch (2.5-cm) pieces, saving rest for another use. Heat a little oil in a medium-size nonstick frying pan over medium. When hot, add bacon in a single layer. Cook until nicely browned, about 1 minute per side. Remove from heat and transfer to a plate.

When potatoes are done, remove from oven and loosen potatoes with a spatula. Top each potato with a piece of cheese and bacon. Return to oven and bake just until cheese melts, 2 to 3 minutes. Remove from oven, cool 5 minutes then carefully transfer to a serving platter. Garnish each potato with a tiny dollop of sour cream and sprinkle of chives.
Makes 24 bites

Butter Chicken Focaccia

Butter Chicken Focaccia

Butter chicken is stuffed into the best focaccia dough, which is slicked with garlicky ghee, sprinkled with cilantro and served with a bowl of extra sauce on the side for slathering. Serve this one hot at your next gathering and watch everyone swoon. This is most delicious fresh out of the oven, but save any extras well-wrapped in the fridge and reheat.

Ingredients:

4 boneless, skinless chicken thighs, about 13 oz (370 g)
Salt and freshly ground pepper to taste
1 tbsp (15 mL) canola oil
1/2 cup (125 mL) chopped red onion
1 jar (400 mL) spicy butter chicken sauce, such as Patak’s, divided
1 recipe (Anything But) Basic Focaccia, completed through Step 6 (recipe follows)
2 tbsp (30 mL) ghee
1 1/2 tsp (7 mL) coarsely chopped garlic
2 tbsp (30 mL) chopped cilantro

(Anything But). Basic Focaccia
Directions:
This is a very wet dough, which makes a beautifully thick and puffy focaccia with a holey interior—perfect for sandwiches. The series of “stretch and folds” you do while the dough is rising helps to give the gluten enough structure to hold the air pockets. If you’re unfamiliar with the technique, you may want to search online for a visual reference. Do use a scale, if possible, for the measurements of flour and water.
Ingredients:
1 1/8 lb (510 g) all-purpose flour (approx. 3 3/4 cups/925 mL)
2 tsp (10 mL) instant yeast
4 tsp (20 mL) Diamond Crystal kosher salt or 2 tsp (10 mL) fine sea salt
14.5 oz (410 g) lukewarm water (approx. 1 2/3 cups/400 mL)
2 tsp (10 mL) honey
3 tbsp (45 mL) olive oil, divided
Maldon salt (optional)

Directions:
In a large mixing bowl, stir flour, yeast and salt with a fork until combined. Stir in water and honey with fork until all dry ingredients are incorporated. Scrape down the sides of the bowl, drizzle 1 tbs (15 mL) oil overtop, and use a wet hand to fold the dough over on itself until oil has been incorporated and dough feels slightly tightened up, about 20 times. (Dough will be very wet and messy.) Scrape any dough from your hand back into bowl. Cover loosely with plastic 

wrap and set aside in a warm spot for 30 minutes.

Wet your hands then grab dough from one side and pull it up and overtop of the dough ball.  Repeat this action, rotating bowl so you work all the way around dough until it has tightened up into a ball, about eight folds. Cover bowl,

Lightly oil a metal 9 × 13–inch (23 × 32.5–cm) baking pan. Line with a piece of parchment that goes across bottom and overhangs long sides. (This “sling” makes it easy to remove bread from pan when done.) Pour in 1 tbsp (15 mL) oil overtop and spread to coat parchment.

Wet your hands and loosen dough from sides of bowl. Repeat the stretch and fold action four to six times then tip dough into prepared pan. Fold dough into thirds like a letter, then turn over
and rotate so seam is on bottom and rectangle fits pan. Put your hands under dough at corners and lightly stretch to fill pan as much as possible. Lightly cover with plastic wrap and let stand until very puffy and bubbly, about 1 1/2 hours.

Place rack in bottom third of oven. Preheat to 450°F (232°C).

Drizzle dough with remaining 1 tbsp (15 mL) oil. Use your fingers to press down and dimple dough all over—it should now look super bubbly. If you’re baking it plain, sprinkle with Maldon salt, if desired.

Bake in bottom third of oven until deeply browned, about 25 minutes. Transfer to a wire rack to cool. It’s best enjoyed the same day you 

bake it, preferably slightly warm. Serves 8 to 12

Mediterranean Strata

Mediterranean Strata

• By Heather Hardcastle
• | Photography by Stacy Ventura
• | December 1, 2015

Mediterranean Strata

Strata is the perfect dish for sharing. It’s comforting, endlessly adaptable and festive all in one! Use whatever cheese and vegetables you have on hand or add a handful of diced rotisserie chicken or smoked ham. This dish is equally at home on a brunch buffet or for a casual dinner with friends. Make sure your bread is a day old so it holds together better once soaked in the custard. I use the gluten-free country white sandwich bread that we make at Flour Craft Bakery, but any crusty white bread will work just fine. Enjoy!
Ingredients:
1 large loaf of day-old gluten free white bread, cut into 1-inch cubes
12 eggs
2 cups cream
2 cups whole milk
1 tablespoon salt
2 teaspoons black pepper
1 tablespoon fresh oregano, chopped
1 cup sundried tomatoes in oil, drained and chopped
¼ cup kalamata olives, pitted and sliced
1 cup marinated artichoke hearts, drained and chopped
1 cup Comte or young Manchego cheese, grated
Directions:
Preheat the oven to 350°.                                                                  

Whisk together eggs, milk, cream, salt, pepper and oregano until well combined. 

Add cubed bread, cover and let soak at least 30 minutes, or until it has soaked up about ½ of the liquid.
While bread is soaking, prepare your vegetables and grate the cheese. Set aside.

After the bread has soaked, stir in the prepared vegetables and ¾ of the cheese. Pour entire mixture into an oiled 9- by 13-inch casserole dish. Top with remaining cheese. Cover with parchment paper and then cover tightly with foil.

Bake covered for 25 minutes. Remove cover, rotate casserole and bake another 15–20 minutes until the custard in the middle has set and the top is golden brown. Allow to stand at least 10 minutes before serving. Serve warm or at room temperature. Serves 12